Hot grog your way through your carrot cake. It is the end of the week and not too late to celebrate.
Well well well, this week has had its share of learnings. I always thought that, without being an expert, I was quite learned with anything associated with technology. This was until I had to post on a few social networks for Undercover Toad the blog this week. Fortunately, the situation brought its lot of laughing, though let’s be honest it wasn’t without a bit of stressing.
I am pleased to say that, yet not a master, I did dominate some of the tricks. Here to never stopping learning, even if it is not done in a quicks’!
For this week recipe, I needed a bit of well-deserved comfort, along with a natural remedy as the cold season is upon us. This brought us the Hot Grog cocktail and carrot cake. Weird to say that about an alcoholic cocktail, but it is definitely a regressive childhood memory for me. While sipping slowly on my drink, I will nibble a piece of carrot cake in front of a nice book or some TV. I haven’t made my mind already. How about ye?
Prepping the carrot cake
For a 6 person carrot cake log, I have used:
- 4 big carrots
- 275g of plain flour
- 3 eggs
- 200g of brown sugar
- 12cl of vegetable oil
- Half a pack of baking powder (roughly 2 teaspoons)
- 2 teaspoons of cinnamon powder
- 1 teaspoon of ginger powder
- 1 teaspoon of nutmeg powder.
I have read some recipes where in the ingredient list you can spot spices mixture, white sugar, vanilla extract or a bit of rum. I cannot compare as I haven’t tried them (yet!). However, I do feel that the brown sugar add a bit to the game but not trying new tastes would be a shame!
Preheat your oven to 160°C (thermostat 5), and get ready to grate some carrots away!
First, I peeled and grated the carrots very finely. This was a bit of an arm workout per say, which made me think of the importance to invest in the right cooking tools as from today. As my grater and a lot of sweat made the cut, I will still be using my current tool until it stops. Unless, of course, I put it on my Christmas list but until then, I will build up my wrists.
In a bowl, mix and whisk for a few minutes: the plain flour, the baking powder, the sugar, the spices, the eggs and the oil. I usually mix all the dry ingredients first before adding the moist ones which is not something really Frenchy. I have seen this method in American cookbook, and I can choose, I am the cook.
Once the mix is quite well stirred, add the grated carrots and mix some more to obtain a nice batter with carrots bits everywhere.
Butter your pan of choice and pour in the mixture. Let bake for about 45-50 minutes. In patisserie, the most important sous-chef is of course your oven. You need to go to know your beast. Though quite tempery, mine works pretty finely!
Prepping the Hot Grog cocktail
For the Hot Grog cocktail you will need:
- 3 teaspoons of liquid honey
- 1 shot of Navy rum
- ¼ shot of freshly squeezed lime juice
- 2 and ½ shot of boiling water
- A toddy glass
- A measuring jigger
- And a bar spoon.
The Hot Grog is a good old fashioned medicine. When I have a sour throat or I feel feverish, I like to sip this honey and lime hot drink. Usually combined with a good night of sleep it does the magic!
This drink is easy to pour, no specific order. Personnally, I like to pour the boiling water after the rest of the ingredients.
In a toddy glass, pour 1 shot of navy rum, ¼ shot of freshly squeezed lime juice and 3 spoons of honey. I sometimes put in the toddy glass slices of lemon. Add the boiling water (I usually fill the glass to the top) and stir until the drink is well mixed and the honey dissolved.
Make yourself comfortable and get ready for a pampered throat. There aren’t any better medicine than taking time for yourself, so enjoy!
If you have missed it, go have a look at last week recipe: A.B.C cocktail and mushroom velouté.